Wilted Spinach with Nutmeg Butter

Creamed spinach often gets a dash of nutmeg. With the rest of this meal, you'll be happy to have a lighter (meaning creamless), more basic sautéed spinach, but the nutmeg remains, for a sense of something special.

Ingredients

4 pounds flat-leaf spinach (about 8 bunches), coarse stems discarded

5 tablespoons unsalted butter

1 1/2 teaspoons grated nutmeg

Preparation

Bring 1 cup water to a boil in a wide large pot over high heat, then cook spinach, tossing with tongs, until completely wilted, about 5 minutes. Drain in a colander, pressing with back of a spoon to extract as much liquid as possible.

Heat butter in same pot over medium heat until foam subsides, then stir in nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper, and spinach. Cook, tossing with tongs, until just heated through.

Cooks' note:
Spinach can be washed and dried 1 day ahead and chilled, wrapped in paper towels, in a sealed bag.